Ingredients
- For the crust: 1 cup graham cracker crumbs, 2 tbsp sugar, 1/4 cup melted butter
- For the cheesecake filling: 16 oz cream cheese, 1/2 cup sugar, 1 tsp vanilla extract, 2 eggs
- For the apple crisp topping: 2 large apples, peeled and sliced, 1/4 cup brown sugar, 1/4 cup oats, 1/4 cup flour, 1/4 tsp cinnamon, 2 tbsp butter
Instructions
- Preheat the oven to 325°F (160°C). Prepare mini muffin tins with liners or spray with non-stick spray.
- Make the crust: mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of each muffin cup.
- In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla, mix well. Beat in eggs one at a time.
- Pour cheesecake mixture over crusts, filling each about 3/4 full.
- For the topping: toss sliced apples with brown sugar, oats, flour, cinnamon, and small bits of butter. Spoon a small amount on top of each cheesecake.
- Bake for 18-20 minutes, until the centers are set.
- Allow to cool completely, then refrigerate before serving.
Notes
- Ensure cream cheese is at room temperature for smooth mixing.
- Adjust cinnamon level to taste for more spice.
- Serve chilled for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg